Directions

Combine the rice and vegetables in a large bowl. Combine with your favorite vinaigrette, season with salt and pepper, and toss well.

Yield: 2 servings plus leftovers

Prep Time: 10 minutes

Ease of preparation: easy

Meal Two:

Heat a wok or large skillet over medium-high heat and add the oil. Add the onions, garlic, and cabbage and stir-fry for 1 minute. Add the Leftover Rice Salad and soy sauce and stir-fry until the rice is hot and starting to get crispy, about 3 minutes. Toss in the scallions and serve.

Yield: 2 servings plus leftovers

Prep Time: 10 minutes

Cook Time: 5 minutes

Ease of preparation: easy

Meal Three:

Put a medium skillet over medium-high heat and add the Leftover Fried Rice. Pour in the wine and cook for 1 minute. Add half of the chicken stock and stir well to release the starch in the rice to thicken everything up. Cook until most of the liquid is absorbed, then add the remaining chicken stock. Stir in the shrimp and mushrooms and cook until the shrimp are done, about 3 minutes. (If risotto becomes too thick, add some more chicken stock or water.) Add the cream and Parmesan and stir well. Remove the risotto from the heat and stir in the butter; taste, and adjust the seasoning with salt and pepper. Cover, let rest for 1 minute, and serve.

Yield: 2 servings plus leftovers

Prep Time: 10 minutes

Cook Time: 15 minutes

Inactive Prep Time: 1 minute

Ease of preparation: easy

Meal Four:

Combine the egg, Leftover Risotto, and bread crumbs in a bowl. Form this mixture into patties, adding more bread crumbs as needed to get the right consistency for them to hold together. Heat the oil in a medium skillet over medium heat. Brown the patties on both sides, making sure the rice cakes are heated through, about 3 to 4 minutes. Serve, garnished with chopped chives.